Check Out Our

Delicious Recipes

Recipe

Product was successfully added to your shopping cart.
  • All Year
  • 1 hour
  • Serves 4

Rate this Recipe

Recipe Products

Traditional 18-Year Balsamic Vinegar

Pick A Size :

French Fleur De Sel Sea Salt

Size:

Grilled Salmon with Balsamic and Rosemary Marinade

Grilled Salmon with Balsamic and Rosemary Marinade

Ingredients

  • 4 4oz Wild salmon fillets
  • French Fleur de Sel Sea Salt, to taste
  • 0.25 cup Lemon Juice
  • 1 clove Garlic, minced
  • 1 sprig Fresh rosemary, minced
  • 1 Lemon, cut into wedges
  • Rosemary sprigs (for garnish)
  • 3 Tbsp medium robust olive oil
  • 4 Tbsp Traditional 18 Year Balsamic Vinegar

Directions

  • 1. Season salmon fillets to taste with sea salt, and place into a shallow, glass dish.
  • 2. Whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
  • 3. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove salmon from marinade. Discard remaining marinade.
  • 4. Place the salmon fillets on the preheated grill for about 4 minutes. Resist the urge to move the fish - you want to develop nice grill marks! Carefully flip the fish and cook until it is opaque. 

  • 5. Serve with lemon wedges and garnish with rosemary sprigs.

Write Your Own Review

Grilled Salmon with Balsamic and Rosemary Marinade

  • All Year
  • 1 hour
  • Serves 4

Grilled Salmon with Balsamic and Rosemary Marinade

Ingredients

  • 4 4oz Wild salmon fillets
  • French Fleur de Sel Sea Salt, to taste
  • 0.25 cup Lemon Juice
  • 1 clove Garlic, minced
  • 1 sprig Fresh rosemary, minced
  • 1 Lemon, cut into wedges
  • Rosemary sprigs (for garnish)
  • 3 Tbsp medium robust olive oil
  • 4 Tbsp Traditional 18 Year Balsamic Vinegar

Directions

  • 1. Season salmon fillets to taste with sea salt, and place into a shallow, glass dish.
  • 2. Whisk together the balsamic vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
  • 3. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove salmon from marinade. Discard remaining marinade.
  • 4. Place the salmon fillets on the preheated grill for about 4 minutes. Resist the urge to move the fish - you want to develop nice grill marks! Carefully flip the fish and cook until it is opaque. 

  • 5. Serve with lemon wedges and garnish with rosemary sprigs.